Pattypan Squash Gratin
My sister gave me a couple giant pattypan squash along with a large, beautiful golden yellow tomato. I wasn't sure what to do with it, so I looked on Pinterest (my go-to!) for some recipe ideas. I ended up loosely combining a few of them to make this dish.
I started by making a sauce out of the tomato, a bit of tomato paste, italian herbs, and a pinch of smoked paprika. The tomato was naturally sweet and the sauce was so yummy that I just wanted to slurp it all up with a spoon before getting to the squash! The sauce would be improved further with the addition of onion and garlic, but I can't have it so I left it out.
Next, I sliced my squash into 2 cm thick slices.
I spread half of the sauce in the bottom of a pan, arranged the slices of squash vertically on top, and then poured the remainder of sauce over top, making sure to get it between the squash layers. I finished it off my sprinkling a bread crumb, lactose-free parmesan, oregano, and paprika mix over the top of the dish.
Then I popped it on the oven at 350°F for about 45 minutes.
I definitely burned my fingers picking pieces out to eat before it had cooled enough!